This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated, and left over, it can be used in a soup or stew. To enrich it, add little pieces of leftover meat, such as ham, sausage or roast, as well as pieces of other vegetables. Use white cabbage or savoy cabbage, which is leafier.
Prep time: 5 to 10 minutes
Cook time: 45 minutes
Serves 6 to 8.
1 2-1/2 lb head cabbage
2 C water
1 t salt
1/4 t freshly ground black pepper
3 T butter
1/2 C grated Swiss cheese
2/3 C fresh bread crumbs
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1. Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2″ slices.
2. Place the shredded cabbage in a pot, preferably stainless steel, and add the 2 C of water. Bring to a boil, cover, and simmer for about 20 minutes. By then the cabbage should be wilted and soft, but still a bit firm, and most of the water should have evaporated. If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist.
3. Pour into a gratin dish and sprinkle with the salt, pepper, butter and Swiss cheese. Sprinkle with bread crumbs and place in a 400 degree oven for 25 minutes.
